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Sorry I missed this thread. Really hope that there is no truth to this JD out of water thing. While I have had my throat seared by white lightnin', it tasted a lot like finger nail polish remover.
Jack over ice is my favorite.....say it ain't so Shell!
Brennan,
We've only been stick burners since the spring. It is an art and a science and definitely requires a commitment to a fair amount of wood. I figure we use about 40 sticks of wood during a competion. A stick is about the diameter of a pop or soda can (midwest or north east) and 18-24...
Congratulations to you, Wendy and your entire team. I am so fortunate to have had a preview of your great Q and those great sauces. Great to hear that some one drove 70 miles to dine, shoot, I flew almost a 1,000 miles!......and plan to be back.
bud
thanks folks
Sr Monty, thanks for the wonderful words. Glad to hear that you are going to Joe's place in August. Prepare for some great groceries.
Tonto votes for strangling the vet....problem is, she might do it.
But seriously, we are so relieved and can't thank you enough...
MiracleToday: Our Vet for almost 15 years said Wylie Q had cancer and rated his chances of survival at less than 5%. Well, the test results came back today and he does not have cancer! That 'tumor' that they thought was cancerous was really an infection and can, we are hopeful, be treated...
While I have been known to get pepper juice in my eyes during that show, I also have had two teenage daughters. Some would say chriogenics is the answer....put them in now and thaw at about 21 years old; if they are still smart mouthed, put them back for another couple of years. lol
Good Luck!!
Tonto and I were discussing your comments. She says "the only thing missing was your ugly mug"
My response is only that we need you to add to the odor!
Debi, you are right on target. Taste as a fundamental fifth of our senses, is very subjective. Hence, we are taught to aim for semi bland, slight hint of cayanne, rubs and sauces. We would cook with more spiked rubs and saucier sauces for family and friends. We are taking a sanction judging...
AZ, no, the Kansas City BBQ Society is the sanctioning body and the judging process does not allow for critiques per se. I'm told that at some comps, they do provide feedback. We are still new at this. But the way they slice and dice the judging data by appearance/tenderness/taste by each meat...
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